Sweet Semolina Cake Basbousa has been a cherished dessert in my family for generations. I still remember the sweet, citrusy aroma wafting from my grandmother’s kitchen, signaling that a fresh batch of this delightful Middle Eastern semolina cake was cooling. Every bite was pure bliss, a wonderfully moist and fragrant experience that always brought a smile to my face. This easy Basbousa recipe truly captures that authentic flavor, with its perfect balance of nutty semolina and a delicate, syrup-soaked finish. It’s a simple dessert that consistently impresses, and I’ve discovered it’s a fantastic treat for family gatherings. Let’s get cooking!
Why You’ll Love This Sweet Semolina Cake Basbousa
I know you’ll adore this Sweet Semolina Cake Basbousa for so many reasons. It’s truly a dessert that brings joy with every bite.
- It boasts an incredibly moist and tender texture that simply melts in your mouth, infused with aromatic syrup.
- This is an easy Basbousa dessert with minimal prep time, meaning you can whip it up even on a busy weeknight.
- The ingredients are budget-friendly and readily available, making this a smart choice for any home baker.
- It’s a fantastic family-friendly treat, perfect for sharing and creating sweet memories together.
- This easy Basbousa dessert is surprisingly versatile; you can customize the flavors to suit your preference.
- It offers a delightful escape to the Mediterranean with its unique and comforting taste profile.
Ingredients for Sweet Semolina Cake Basbousa
Curious about what is Basbousa made of? Here’s a simple list of ingredients you’ll need to create this amazing Sweet Semolina Cake Basbousa. I always make sure I have these on hand for a quick dessert.
- 1 cup Semolina – The star of our show, giving the cake its characteristic texture.
- 1/2 cup All-purpose flour – Helps bind everything together for a cohesive cake.
- 1 cup Granulated sugar – Provides the essential sweetness for our semolina cake.
- 1 tbsp Baking powder – Ensures a light and fluffy crumb for your cake.
- 1 cup Yogurt – Adds incredible moisture and a slight tang, making the cake tender.
- 1/2 cup Vegetable oil – Contributes to the cake’s moistness and rich flavor.
- 1/2 cup Coconut flakes (optional) – For a delightful tropical twist in your Basbousa.
- 1 cup Water – Used in the syrup to soak the cake, making it wonderfully juicy.
- 1 tbsp Rosewater (optional) – Infuses the syrup with a beautiful floral aroma, a traditional touch.
- 1 tbsp Lemon juice – Balances the sweetness in the syrup and prevents crystallization.
- 1/4 cup Almonds (for garnish) – Perfect for decorating your finished Sweet Semolina Cake Basbousa.
How to Make Sweet Semolina Cake Basbousa
Making this authentic Sweet Semolina Cake Basbousa is a delightful process, and I promise you’ll find it incredibly rewarding. Just follow these steps, and you’ll have a perfect Middle Eastern semolina cake ready to enjoy.
- Step 1: Preheat your oven to 350°F (175°C). This ensures your baking dish and oven are at the ideal temperature for a perfectly baked Sweet Semolina Cake Basbousa. I always get the best results when my oven is fully preheated.
- Step 2: In a large mixing bowl, combine the semolina, all-purpose flour, granulated sugar, and baking powder. Stir these dry ingredients together thoroughly until they are well-blended. This forms the foundational dry mix for our authentic Basbousa recipe.
- Step 3: In a separate bowl, whisk together the yogurt, vegetable oil, water, rosewater (if using), and lemon juice until the mixture is smooth. This liquid blend will bring all the flavors together and create a moist cake.
- Step 4: Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula or spoon until the batter is just smooth and combined. Be careful not to overmix the batter for your Sweet Semolina Cake Basbousa; overmixing can lead to a tough cake.
- Step 5: If you’re using coconut flakes, gently fold them into the batter. This adds a lovely texture and a hint of tropical flavor to your semolina cake. I love how the coconut complements the semolina.
- Step 6: Pour the batter into a greased 9×13 inch baking dish, spreading it evenly with a spatula. This helps ensure uniform baking and a beautiful presentation for your finished Sweet Semolina Cake Basbousa.
- Step 7: Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely divine as this authentic Basbousa recipe bakes!
- Step 8: Once baked, remove the cake from the oven and let it cool slightly on a wire rack. While it’s still warm, you can cut the Sweet Semolina Cake Basbousa into diamond or square shapes.
- Step 9: For an extra special touch, you can prepare a simple syrup (equal parts sugar and water, simmered until thickened, with a splash of rosewater or lemon juice) and drizzle it generously over the warm cake. This syrup-soaked semolina cake is what makes Basbousa truly irresistible.
- Step 10: Garnish each piece with an almond or a sprinkle of extra coconut flakes before serving. Allow the cake to cool completely for the best texture and flavor.
Pro Tips for the Best Sweet Semolina Cake Basbousa
I’ve made this dessert countless times, and I’ve picked up a few tricks that guarantee a perfect Sweet Semolina Cake Basbousa every single time. These little insights will elevate your homemade semolina cake from good to absolutely incredible.
- Always use fine semolina for the best texture; coarse semolina can make the cake gritty.
- Don’t overmix the batter! A gentle hand ensures a tender crumb for your Middle Eastern semolina cake.
- Pour the syrup over the warm cake immediately after it comes out of the oven for maximum absorption.
- Score the cake before baking to make cutting easier and to help with even syrup distribution.
- Let the cake cool completely before serving; this allows the flavors to meld beautifully.
What’s the secret to perfect Sweet Semolina Cake Basbousa?
The real secret to the best Sweet Semolina Cake Basbousa lies in the syrup. Making sure to pour the warm syrup over the hot cake allows it to soak in completely, creating that incredibly moist and juicy texture we all love. It’s what makes this the best Basbousa cake recipe.
Can I make Sweet Semolina Cake Basbousa ahead of time?
Absolutely! This Sweet Semolina Cake Basbousa is actually even better the next day as the flavors deepen and the cake fully absorbs the syrup. You can bake it, soak it, and then store it covered at room temperature for up to 2 days, or refrigerate for longer.
How do I avoid common mistakes with Sweet Semolina Cake Basbousa?
To avoid a dry Sweet Semolina Cake Basbousa, do not overbake it; keep an eye on the color. Also, ensure your syrup is warm when poured over the hot cake to prevent it from sitting on top. Lastly, avoid overmixing the batter to keep the cake tender.
Best Ways to Serve Sweet Semolina Cake Basbousa
Once your Sweet Semolina Cake Basbousa has cooled and absorbed all that wonderful syrup, it’s ready to be enjoyed! This versatile treat pairs beautifully with a variety of accompaniments, making it perfect for any occasion. I love experimenting with different ways to present this delicious dessert.
For a classic presentation, serve a generous slice of Sweet Semolina Cake Basbousa simply as is, allowing its rich flavor to shine. The syrup-soaked texture is truly a delight on its own. For a refreshing contrast, I often serve it alongside a scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream.
If you’re looking to enhance its Mediterranean charm, consider pairing this Mediterranean semolina dessert with a cup of strong Arabic coffee or a glass of mint tea. The slight bitterness of the coffee or the freshness of the tea beautifully balances the sweetness of the cake. A sprinkle of chopped pistachios or a few fresh berries also adds a lovely touch of color and texture to your Sweet Semolina Cake Basbousa.
Nutrition Facts for Sweet Semolina Cake Basbousa
I know many of you are curious about the nutritional breakdown of this delicious Sweet Semolina Cake Basbousa. Here’s an estimate per serving, based on 8 slices:
- Serving Size: 1 slice
- Calories: 250 kcal
- Protein: 5 g
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Sugar: 10 g
- Sodium: 150 mg
- Cholesterol: 0 mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes for your Sweet Semolina Cake Basbousa.
How to Store and Reheat Sweet Semolina Cake Basbousa
Once you’ve enjoyed your fresh batch of Sweet Semolina Cake Basbousa, you might find yourself with leftovers – lucky you! Proper storage is key to keeping this delicious homemade semolina cake fresh and moist for longer. I always make sure to let the cake cool completely before attempting to store it; this prevents condensation and keeps the texture perfect.
For short-term storage, place your Sweet Semolina Cake Basbousa in an airtight container at room temperature for up to 2 days. If you need it to last longer, transfer it to the refrigerator, where it will stay fresh for 3-4 days. The flavors actually deepen beautifully over time!
If you’re planning ahead, this Sweet Semolina Cake Basbousa freezes remarkably well. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep for up to 3 months. To reheat, simply thaw slices in the refrigerator overnight or gently warm them in the microwave for 30-60 seconds until heated through. A quick reheat brings back that wonderful aroma and tender texture of your homemade semolina cake.
Frequently Asked Questions About Sweet Semolina Cake Basbousa
Why is Sweet Semolina Cake Basbousa so sweet?
The characteristic sweetness of Sweet Semolina Cake Basbousa comes primarily from the generous amount of syrup poured over it after baking. This syrup, often flavored with rosewater or orange blossom water, not only adds sweetness but also keeps the cake incredibly moist. The semolina itself is quite neutral, so the syrup is essential for that signature sweet flavor.
Can I make Sweet Semolina Cake Basbousa gluten-free?
Yes, you can adapt this Sweet Semolina Cake Basbousa to be gluten-free! While traditional recipes use semolina (which contains gluten), you can substitute it with a gluten-free semolina alternative or even a blend of almond flour and gluten-free all-purpose flour. Just be sure to find a recipe specifically designed for gluten-free baking to ensure the best texture and consistency.
What is the best way to cut Sweet Semolina Cake Basbousa?
For the neatest slices of Sweet Semolina Cake Basbousa, I recommend scoring the cake into diamond or square shapes immediately after it comes out of the oven, but before pouring the syrup. Once the syrup is absorbed and the cake has completely cooled, use a sharp, thin knife. Wiping the knife clean between each cut can also help prevent sticking and ensure clean edges.
What is the difference between Basbousa and Harissa?
While often used interchangeably, particularly in different regions, Basbousa and Harissa typically refer to the same delicious Sweet Semolina Cake Basbousa. The name “Harissa” is more common in some Levantine countries, while “Basbousa” is widely used in Egypt and other parts of the Middle East. Both describe a syrup-soaked semolina cake, often with similar ingredients and preparation methods.
Variations of Sweet Semolina Cake Basbousa You Can Try
Once you’ve mastered the classic Sweet Semolina Cake Basbousa, you might be eager to experiment! I love how adaptable this recipe is, allowing for so many delicious twists. You can easily customize this Middle Eastern semolina cake to suit different tastes or dietary needs.
- For a delightful tropical flavor, try my special Coconut Basbousa recipe. Simply increase the amount of coconut flakes in the batter and garnish with toasted coconut for an extra layer of flavor.
- If you’re looking for a citrusy kick, add the zest of an orange or lemon to the batter, and infuse the syrup with fresh orange juice instead of water. This creates a vibrant and zesty Sweet Semolina Cake Basbousa.
- For those avoiding dairy, you can easily make a vegan version by substituting the yogurt with plant-based yogurt (like almond or coconut) and using a dairy-free milk in the syrup. It’s still incredibly moist and flavorful.
- Consider adding a pinch of cardamom or saffron to the batter for a warm, aromatic spice profile. This simple addition transforms the taste of your Sweet Semolina Cake Basbousa into something truly unique.
Sweet Semolina Cake Basbousa: 1 Amazing Recipe
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful sweetness of Sweet Semolina Cake Basbousa, a moist and fragrant dessert perfect for any occasion. This easy Basbousa recipe combines the nutty richness of semolina with sweet syrup, creating a dessert that melts in your mouth. You will love this traditional Basbousa preparation for its simple ingredients and quick baking time.
Ingredients
- 1 cup Semolina
- 1/2 cup All-purpose flour
- 1 cup Granulated sugar
- 1 tbsp Baking powder
- 1 cup Yogurt
- 1/2 cup Vegetable oil
- 1/2 cup Coconut flakes (optional)
- 1 cup Water
- 1 tbsp Rosewater (optional)
- 1 tbsp Lemon juice
- 1/4 cup Almonds (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) to ensure a perfectly baked Sweet Semolina Cake Basbousa.
- Combine the semolina, all-purpose flour, granulated sugar, and baking powder in a mixing bowl. Stir them together until well-blended, creating a lovely base for your semolina cake.
- Mix the yogurt, vegetable oil, water, rosewater, and lemon juice in another bowl until smooth. This mixture adds moisture and a hint of flavor to your Basbousa.
- Add the wet ingredients to your dry mixture gradually, stirring gently until the batter is smooth and well-combined. Do not overmix the Basbousa batter.
- Fold in the coconut flakes (if using) with a gentle hand, ensuring they’re evenly distributed throughout the batter for a delightful texture in your Middle Eastern semolina cake.
- Pour the batter into a greased baking dish, smoothing it out with a spatula. This helps the cake bake evenly.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will be filled with an irresistible aroma from this easy Basbousa dessert.
- Cool the cake on a wire rack before garnishing with almonds. This allows the traditional Basbousa to set properly.
- Optional: Drizzle with some honey or syrup for added sweetness. This syrup-soaked semolina cake is a true treat.
Notes
- Drizzle with some honey or syrup for added sweetness to your Sweet Semolina Cake Basbousa.
- Let the cake cool completely before slicing to achieve neat pieces.
- For a dairy-free Basbousa, substitute yogurt with almond or coconut yogurt.
- Add orange or lime zest for a citrus twist to your homemade semolina cake.
- Consider adding a pinch of cardamom or nutmeg for a warm, aromatic flavor.
- For a gluten-free Basbousa, use a gluten-free flour blend or almond flour.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: DESSERTS
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg